Fried carrot cake

This is the crispy pancake version of Singapore fried carrot cake, though there's some debate over whether it should be called radish cake instead since it uses radish, and not carrot. But then again, sometimes it does not contain radish, so should it be just called rice cake? The radish (or daikon - I think they are similar) gives it a subtle sweetness and flavour. I do like the radish cake to be soft, so the proportion of water to rice flour I've used is about 2:1. After it's fried, the…

Chai Tow Kway is a traditional Teochew cuisine that has gained much popularity in South East Asia. Not to be mistaken as the sweet carrot cake eaten as a dessert, Chai Tow Kway is also known as ‘fried carrot cake’ as the word for the main ingredient, daikon also refers to ‘carrot’. This much loved recipe is a popular street side dish available in night markets and yum cha places.

Observing an expert is always a good way to learn. I learned how to fry this from watching the hawker stall owner while waiting for my...

I love Fried Carrot Cake and recently my girl too got hooked to it. I love it with black sauce and a lot of chai poh. These days, getting a good one is hard to come by. One of the stalls I visited often is at Kovan as I like mine a little charred and yet sweet. Thus for this month AFF event, I decided to try my hand at this. I pick the recipe from Recipes are simple and was surprised that the blog owner is actually a Non-Singaporean and non-Chinese. Learning experience: The texture is good…

My journal as a Singaporean home baker and cook on tried and tested recipes.

Observing an expert is always a good way to learn. I learned how to fry this from watching the hawker stall owner while waiting for my...

Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!

Fried carrot cake (chai tau kuih) with bean sprouts I couldn't resist the temptation, so I made carrot cake a few days ago. Making the cake itself is not difficult. It's made from grated daikon/radish, rice flour, water, tapioca starch and seasoned with salt, soy sauce, pepper and sesame oil. I also added a little alkaline water to improve the texture. This is steamed for about 40 minutes, and then cooled before cutting into cubes for frying. I fried the carrot cake two ways: the white…

Singapore-based chefs tell us which stalls they head to when they are hankering for carrot cake

For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well. Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or both. Be creative and experimental, go with the flow (or what your stomach is feeling for the day)…